Baked Ice Cream

Ingredients

• 3 eggs
• 70 g sugar
• 1 Tbsp vanilla sugar
• 25 g flour
• 25 g cornstarch
• 1 tbsp cocoa powder
• 6 scoops vanilla ice cream
• 2 Eggs
• 100 g chopped nuts (e.g., hazelnuts and almonds)
• vegetable fat for frying
• 1 large mango
• 3 tbsp powdered sugar
• 1 tbsp Lemon Juice
• powdered sugar for dusting
• cocoa powder for dusting
• mint for garnish

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat. Line a baking sheet with parchment paper.

2. 2.

   Separate the eggs for the batter: beat the whites with half of the sugar and vanilla sugar into stiff peaks. Mix flour, cornstarch, and cocoa powder. Beat the yolks with the remaining sugar until creamy, fold in the egg whites, sift the dry mix over, and gently fold everything into a light dough. Spread onto the sheet and bake for 6-8 minutes; the batter must not become too dry or it will crumble later. Let cool.

3. 3.

   Cut 12 circles of 8‑10 cm diameter. Place one ice cream scoop on each circle, cover with another circle. Press the edges together firmly with both hands to shape the balls. Whisk the eggs and roll the balls in them, then coat in nuts. Press the coating firmly, place on a plate, and freeze for at least 2 hours.

4. 4.

   Meanwhile peel the mango, cut the flesh from the pit, and blend with powdered sugar and lemon juice until smooth.

5. 5.

   Heat oil in a deep fryer and fry the balls for about 2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

6. 6.

   Spread a layer of mango puree on each plate, place an ice cream ball on top, garnish with mint, dust with powdered sugar and cocoa, and serve.